a new & healthy way to eat your PB&J
When I packed my school lunch, I was only allowed to have one Tastykake Strawberry Krimpet, instead of the two that came in the package. The same rule applied to the Swiss Rolls. The un-used one would go in the freezer in a baggie for “tomorrow’s lunch”, but it was usually consumed by after school hunger when my mom wasn’t around.
In addition to my daily lunch box artery-clogging-diabetogenic Tastykake treat, I would usually pack a PB&J as my main meal. I thought this was healthy, since we made our PB&Js the hippie way. We used natural Smucker’s peanut butter on whole grain bread only.
With all that I know now, peanut butter and jelly sandwiches are not the ideal “health” food to give your kid for lunch every day (sorry mom!). A peanut butter and jelly sandwich should be used as a main lunch course on occasion, or used as a dessert once all the fruit and veggies have been consumed. If your kid thinks it’s weird to eat a PB&J with natural peanut butter and whole grain bread as a dessert, then switch things up and make these peanut butter and jelly bars.
They are sweeter than I prefer, since I had some congealing issues when I was skimpy on the dried fruit. The dried plums give a rich jelly taste to the bars, and they add a bunch of fiber. That’s something Gushers (a typical American lunch box snack) can’t offer: fiber!
These bars have a more balanced protein to carbohydrate ratio in comparison to an actual peanut butter and jelly sandwich. They are also far less processed, making them a more blood sugar friendly treat.
Back to School Peanut Butter & Jelly Bars
Makes ~ twelve 2×2.5 inch bars
- 1 cup roasted organic peanuts
- 1/4 cup thick rolled oats (certified gluten-free if necessary)
- ~ 35 organic, pitted prunes
- 8 deglet noor dates
- pinch sea salt
- a little organic virgin coconut oil for your hands
- Line an 8×8 glass baking dish with a piece of parchment paper.
- Roughly chop prunes & dates.
- Place all ingredients in a food processor.
- Process ingredients until peanuts are uniform in size and the mixture begins to ball.
- Grease your hands with the coconut oil.
- Press mixture into the 8×8 glass baking dish, making sure to keep the thickness even.
- Cut & serve!
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